Directions:
Pour the dry mustard, mustard seeds and 1 cup of water into a nonreactive bowl. Refrigerate overnight.

The next day, pour the remaining water, garlic, vinegar, sugar and spices in a saucepan and bring to a rolling boil. Continue to boil until the mixture has reduced by about a quarter. Strain into a food processor or blender (I used my Vita-Mix)add the mustard seed mixture and malt syrup. Blend until fairly smooth. Decant into jars. Refrigerate at least overnight before using.

Keep refrigerated.

Yield: about 1 1/2 cups prepared mustard

My thoughts:

After my earlier success with a spicy & sweet mustard I knew I would want to make mustard again. After I decided to corn my own beef, it only seemed logical to make my own grainy mustard. Well, logical to me anyway. I am sure not everyone makes their own condiments and deli meats on a regular basis but I figured if I was going to cure my own meat (no matter how easy it was) I might as well make something special to go with it. I love a good corned beef on rye and one of the essential ingredients of this sandwich is a good quality deli mustard.

Like the first mustard I made, this one was extremely easy to make and will keep for a long time in the fridge* insuring that I will have tasty sandwiches for weeks to come. The flavor is a bit sharper and brighter than commercially produced deli mustard and is perfect on a corned beef sandwich or coddie. Or a hot dog. Or really anything you'd want deli mustard on, this is really, really good mustard!

*I still have a bit of the mondo batch of the sweet & spicy mustard I made in December and it tastes exactly the same as it did the day I made it.

13 comments:

Rachel, you have made my day. I adore grainy mustard, but so many of the store brands lack flavor. I can't wait to give this a shot. I love to make elaborate bratwurst, and they deserve a great mustard.

Ok, I am really going to have to try and make mustard now! Thinking about it is making my mouth water. Have you tried to add things, like spices or peppers to your mustard? I am thinking of making a raspberry chipotle one to duplicate a mustard I bought from a small jam store. :)

Hi Rachel,I've made many different types of mustard and I can't help wondering where you got the idea for the malt syrup. I think it just may be an appropriate substitute for the brown sugar I usually use.